Ingredients (english)

Pork (Page 4)

Hungarian salami
Hungarian salami (English Hungarian salami, French salami) Salami hongrois, Italian. Salame ungherese, span. ...
Hunter Mett
Hunter Mett Jäger Mett is raw pork meat that is already seasoned with pepper, salt, paprika, mustard seeds, onions and herbs. Jäger Mett can be eaten raw like cold cuts. ...
Kassler cold cuts
Kassler cold cuts Kassler sausage is prepared from Kassler salmon meat and offered lightly salted. Kassler cold cuts are low in fat and taste very spicy. ...
Kassler Neck
Kassler Neck Kassler is cut from the back of the pig, is also called Kassel rib and is lightly salted. If the back is cut into pieces, you get Kassler cutlet; boneless it is then Kassler fillet. ...
Kassler Neck Roast
Kassler Neck Roast is a lightly salted piece of pork meat with rib bones that is cut from the back piece of pork. Kassler Nacken Roaten is lightly streaked with fat and therefore remains particularly juicy and tender. ...
Kassler Thick rib
Kassler Thick rib Kassler Dicke Rippe is cured and smoked pig meat, which is offered with rib bones in one piece. Kassler Dicke Rippe is particularly suitable for savoury dishes such as sour cabbage, green cabbage or stews. ...
Liver Cheese
Liver Cheese has nothing to do with liver or cheese. The term comes from the Bavarian. ...
Liver sausage
Liver sausage is a spreadable cook sausage. Liver sausage can also be cooked and served as a side dish to the slaughtering plate. ...
Lummer roast
Lummer roast or pork salmon roast is cut from loin strand of pork and offered already detached from the bone. The meat is particularly tender, but as roasted, grilled or braised it dries very quickly. ...

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